Chocolate Chip Cheesecake with Chocolate Topping

A Slice of Chocolate Chip Cheesecake
Beatriz Da Costa / Getty Images
Ratings (6)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 16 Servings
Nutritional Guidelines (per serving)
322 Calories
25g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 Servings
Amount per serving
Calories 322
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 68%
Cholesterol 70mg 23%
Sodium 179mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 5g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a delicious chocolate chip cheesecake with a chocolate wafer cookie crumb crust and chocolate glaze topping. 

The cheesecake is baked in a chocolate cookie crumb crust and extra chocolate chips and cream make up a delicious ganache.


  • 1 1/4 cups chocolate wafer cookie crumbs
  • 1/3 cup melted butter or margarine
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups miniature semisweet chocolate chips, divided
  • 1/2 cup whipping cream

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas Mark 4).

  2. Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake 5 minutes.

  3. Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

  4. Stir the vanilla and 2/3 cup of the chocolate chips into the batter.

  5. Pour mixture into crust. Bake for 40 minutes; turn oven off and leave oven door ajar.

  6. Leave cheesecake in the oven for 30 minutes.

  7. Remove the cheesecake from oven and let it cool on a wire rack.

  8. Cover cheesecake and place it in the refrigerator. Chill the cheesecake for chill 8 hours.

  9. Melt the remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Chill thoroughly.

  10. Serves 10 to 12.

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